Recipe#13214

Title: Broccoli Barley Soup

rec.food.recipes archive

Yield: 8 servings
     
 4 cups water
 14 1/2 oz reduced sodium chicken broth (canned), about 1-3/4 cups
 1/2 cup chopped onion
 1/2 cup medium barley
 2 garlic cloves, minced
 1/2 tsp salt (optional)
 1/8 tsp black pepper
 2 cups chopped broccoli, or 9 oz frozen broccoli
 1 1/2 cup skim or low-fat milk
 1/4 cup all-purpose flour
 4 oz reduced fat cheddar cheese, shredded
 In 4-quart saucepan or Dutch oven, combine water, broth, onion,
 barley, garlic, salt and pepper.   Bring to a boil.  Reduce heat
 to low, cover. Simmer 30 minutes, stirring occasionally.  Add
 broccoli, continue simmering 15 to 20 minutes or until barley and
 broccoli are tender.
 Combine 1/2 cup milk and flour, mixing until well blended.  Gradually
 stir into soup with remaining milk and cheese.  Continue cooking
 over medium heat about 5 minutes or until thickened, stirring
 occasionally. Add additional water or chicken broth if soup becomes
 too thick upon standing.
 NOTE: To use quick barley, substitute 2/3 cup quick barley for
 medium barley and decrease water to 3 cups.  In 4-quart saucepan
 or Dutch oven, combine all ingredients except milk, flour and
 cheese.  Bring to a boil.  Reduce heat to low, cover.  Simmer 15
 to 20 minutes or until barley and broccoli are tender.  Proceed as
 2nd paragraph directs.